Home » Recipes » Appetizers » Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

Creamy Tuscan Shrimp are coated in a thick, rich, and creamy Parmesan sauce with spinach, garlic, and sun-dried tomatoes. Serve over pasta or with toasted French baguette as an appetizer. These shrimp are incredibly delicious!

Creamy Tuscan Shrimp

 

Since I moved to Charelston last month, I promised you lots of shrimp recipes. The fresh local shrimp here are to die for! So far I’ve made Spicy Shrimp Dip , Cajun Shrimp and Corn Chowder, and New Orleans-Style BBQ Shrimp.

If this Creamy Tuscan Shrimp appeals to you, check out this Crock Pot Tuscan Chicken. It’s fabulous!

Creamy Tuscan Shrimp with sun-dried tomatoes and spinach

 

Creamy Tuscan Shrimp is the perfect dish to impress your guests and once you get the shrimp peeled, it’s really quick and easy to put together. This dish can be made in under 20 minutes start to finish. Got to love that!

Creamy Tuscan Shrimp in a creamy Parmesan sauce

 

 

For extra flavor, the oil from the jar of sun-dried tomatoes is used to cook the shrimp. I learned that trick from this recipe for Chicken with Sun-Dried Tomato Cream Sauce.

 

There’s 1/3 cup of white wine in this recipe but you could sub vegetable broth or even chicken broth.

Shimp by themselves taste divine, but even better when swimming in garlic and Parmesan cream sauce! You will love these Creamy Tuscan Shrimp!

Creamy Tuscan Shrimp over pasta

New Orleans Style BBQ Shrimp

Creamy Tuscan Shrimp

Creamy Tuscan Shrimp are coated in a thick, rich, and creamy Parmesan sauce with spinach, garlic, and sun-dried tomatoes. Serve over pasta or with toasted French baguette as an appetizer. These shrimp are incredibly delicious!
SERVINGS: 6

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon oil from jar of sun-dried tomatoes
  • 1 pound large shrimp, peeled and tails left on if desired
  • salt and pepper
  • 3 garlic cloves, minced
  • 1/2 medium onion, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup white wine
  • 1/2 cup sliced sun-dried tomatoes (packed in oil), drain the oil
  • 1 1/2 cups heavy cream
  • 3/4 cup grated Parmesan cheese
  • 3 cups baby spinach leaves

Instructions

  • Heat butter and oil in a large skillet over medium-high heat. Season shrimp with salt and pepper and add to pan along with garlic.
  • Cook 2 to 3 minutes or until shrimp is cooked. Remove shrimp and garlic with a slotted spoon to a plate and set aside.
  • If necessary, add a touch more oil to the pan. Cook onion until soft, about 3 to 4 minutes.
  • Add basil and red pepper flakes. 
  • Add wine and cook for 1 minute.
  • Add sun-dried tomatoes and heavy cream. Simmer for 2 to 3 minutes.
  • Turn heat to low and stir in Parmesan cheese until melted.
  • Add spinach and return shrimp and garlic to skillet. Stir to wilt the spinach. Serve with pasta if desired.
Author: Christin Mahrlig
Course: Appetizer

Want to Save This Recipe?

Recipe adpted from Cafe Delites

Disclosure: This post may contain affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

13 thoughts on “Creamy Tuscan Shrimp”

  1. I love this recipe. Made it several times and making it today as well. I used scallion onions. If someone doesn’t like it I’m sure they are just not making it as instructed or not a seafood lover.

  2. Rebecca Schoenborn

    Made the pasta version – delicious, fast, and easy. This recipe is a keeper. I want to try chicken too.

  3. Jacqueline White

    This recipe is the best…made it exactly as stated and it was so good! Also tried it with Chicken and it is just as good. I am making it on Friday for company with Pasta and a salad!

  4. Made this tonight my family loved it it’s delicious I did add a little bit of Cajun seasoning to it will definitely make it again. I gave it five stars.

  5. Made this last nt and it was fabulous! I added pasta to the sauce instead of making an appetizer. Great flavors and so easy! Will definitely make again!

    1. Christin Mahrlig

      Yes, you can make it ahead and reheat. If it has thickened too much, you can add a little more cream or milk to thin the sauce. Also be careful not to reheat for too long or the shrimp will overcook.

  6. I have no idea what David is talking about. This recipe is amazing, we’ve enjoyed it several times!

  7. Not a good combination. A waste of good shrimp. Taste like something from a fast food restaurant.

Scroll to Top